Red, White and Green Cupcakes
1 cup water
3 large eggs
HEAT oven to 350°F. Line muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into prepared muffin cups.
BAKE 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove to wire rack to cool completely.
FIT three decorating bags with large round or star tips. Fill one bag half full with red frosting, one bag half full with white frosting and one bag half full with green frosting. Pipe frosting in circles starting at outside edge of cupcake, alternating colors to create stripes and overlapping slightly to create height. Top with dot of red or green frosting. Sprinkle immediately with candy bits from frosting, if desired.
Serving Size (1 of 24 cupcakes), Calories 350 (Calories from Fat 130), Total Fat 14g (Saturated Fat 4g, Trans Fat 3g), Cholesterol 25mg, Sodium 240mg, Total Carbohydrate 53g (Dietary Fiber g, Sugars 44g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.